Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/15174
metadata.artigo.dc.title: Extraction, quantification and degree of polymerization of yacon (Smallanthus sonchifolia) fructans
metadata.artigo.dc.creator: Contado, Ellem Waleska Nascimento da Fonseca
Queiroz, Estela de Rezende
Rocha, Denise Alvarenga
Fraguas, Rodrigo Martins
Simão, Anderson Assaid
Botelho, Lucimara Nazará Silva
Abreu, Adneia de Fátima
Braga, Mariana Aparecida
Abreu, Celeste Maria Patto de
metadata.artigo.dc.subject: Yacon - Frutanos
Yacon - Fructans
Yacon - Storage
Yacon - Armazenamento
Fructooligosaccharides
Fructo-oligossacarídeos
metadata.artigo.dc.publisher: Academic Journals
metadata.artigo.dc.date.issued: May-2015
metadata.artigo.dc.identifier.citation: CONTADO, E. W. N. da F. et al. Extraction, quantification and degree of polymerization of yacon (Smallanthus sonchifolia) fructans. African Journal of Biotechnology, [S. l.]. v. 14, n. 21, p. 1783-1789, May 2015.
metadata.artigo.dc.description.abstract: Yacon tubers have been a distinguished alternative of fructans, drawing the attention of researchers and food industries. Since fructans are carbohydrate reserves storage can reduce their contents. Additionally, the type of extraction used can provide a higher yield of fructans. Therefore, it was necessary to study yacon storage and its influence on the extraction and quantification of fructans. Thus, the objective of this study was to evaluate three fructan extractions (water 75°C, water 95°C, ethanol 90°C) in yacon with 3 sizes (large, medium, small), stored for 20 days, at room temperature as well as to compare two quantification techniques. The three extractions can be used when fructans are quantified by high performance liquid chromatography (HPLC). For quantification by spectrometry, the best extraction method was ethanol at 90°C. Medium and small-sized tubers presented the highest contents of fructans that large tubers, and storage negatively influenced these contents. Fructan quantification by HPLC was higher than the spectrophotometric technique. All treatments showed a degree of polymerization in the range from 3 to 7, allowing numerous technological applications for fructans present in yacon.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/15174
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos



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